| 1 |
| Subject | Total Marks | Theory Marks | Practical Marks | Sequence No |
| GDBH2S50321-INTERNAL ASSESSMENT | 100 | 70 | 30 | 1 |
| GDBH2S50322-ALLIED HOSPITALITY MANAGEMENT | 100 | 70 | 30 | 2 |
| GDBH2S50323-FOOD & BEVERAGE PRODUCTION & SERVICE | 100 | 70 | 30 | 3 |
| GDBH2S50324-FACILITIES MANAGEMENT IN THE HOSPITALITY INDUSTRY | 100 | 70 | 30 | 4 |
| GDBH2S50325-BAKERY AND COOKERY | 100 | 70 | 30 | 5 |
| GDBH2S50326-CULINARY COMPUTER APPLICATIONS | 100 | 70 | 30 | 6 |
| 2 |
| Subject | Total Marks | Theory Marks | Practical Marks | Sequence No |
| GDBH2S50321-FOOD SAFETY AND QUALITY AUDITING | 100 | 70 | 30 | 1 |
| GDBH2S50322-INTERNAL ASSESSMENT AND PROJECT | 100 | 70 | 30 | 2 |
| GDBH2S50323-MARKETING OF HOSPITALITY SERVICES | 100 | 70 | 30 | 3 |
| GDBH2S50324-HOSPITALITY LAW | 100 | 70 | 30 | 4 |
| GDBH2S50325-HOSPITALITY COMMUNICATION & FRONT OFFICE | 100 | 70 | 30 | 5 |
| GDBH2S50326-BAKERY AND PATISSERIE SKILLS | 100 | 70 | 30 | 6 |